Fulgor Milano FSH 905 ID TS BK - Инструкция по эксплуатации - Страница 20

20

GB

Induction 

Heating by induction is the most efficient 
form of cooking available.
The heat is generated by an electromagnetic 
field, directly on the bottom of the pan or pot 
used. 
The surface which is free from contact 
remains virtually cold. When the cooking 
time is up and the container is removed, 
there is no residual heat. It is efficient 
become there is no waste of energy due to 
dispersion, as happens with gas burners, it 
is 30 to 50% faster than normal hobs using 
HGL technology and allows energy savings 
of up to 25%. 
If liquid overflow from the container, it does 
not stick to the surface of the hob, because 
this is just slightly warm.

Operating principle

This is based on the electromagnetic 
properties of most cooking containers. 
The electronic circuit governs the operation 
of the coil (inductor), creating a magnetic 
field. 
The heat is transmitted by the container to 
the food. 
Te cooking process takes place as follows: 

- minimum dispersion (high performance);
- the removal of the pan (simply lifting it) 

automatically stops the system;

- the electronic system allows maximum 

flexibility and precision of regulation. 

1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit 
6 - Electricity supply

Fig. 1

Operating principle